Biryani Arancini Balls Video

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You will be amazed by the number of ingredients that goes into the Biryani Arancini Balls. Indian arancini are cheese stuffed rice balls coated in bread crumbs and deep fried.

Recipe Description for Biryani Arancini Balls, Indian Arancini

Preparation Time: 20 mins
Cooking Time: 25 mins
Makes 18 balls
Show me for balls

Ingredients

For Biryani Arancini Balls
1 1/2 tsp biryani masala
18 mozzarella cheese cubes
2 cups cooked long grained rice (basmati)
2 tbsp oil
1/4 cup finely chopped onions
2 tsp ginger-garlic (adrak-lehsun) paste
1/4 cup finely chopped tomatoes
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 cup boiled and chopped mixed vegetables
1/2 cup crumbled paneer (cottage cheese)
1/4 cup chopped mint leaves (phudina)
1/4 cup chopped coriander (dhania)
salt to taste
1/4 cup plain flour (maida)
2 tbsp cornflour
bread crumbs for rolling
oil for deep-frying

For Serving With Biryani Arancini Balls
tomato raita
roasted papad

Method

For biryani arancini balls

To make {span class="bold1"}biryani arancini balls{/span}, combine the plain flour, cornflour and ½ cup water in a deep bowl and mix well using a whisk. Keep aside.
Heat the oil in a deep non-stick pan, add the onions and sauté on medium flame for 2 to 3 minutes or till they turn golden brown in colour.
Add the ginger-garlic paste and sauté on medium flame for a few seconds.
Add the tomatoes, biryani masala, chilli powder, turmeric powder and 1 tbsp water, mix well and cook on medium flame for 2 minutes, while stirring occasionally.
Add the boiled mixed vegetables, mix well and cook on a medium flame for 2 minutes, while mashing it with the back of a spoon.
Add the rice, paneer, mint leaves, coriander leaves and salt, mix well and cook on medium flame for 3 minutes, while mashing it with the back of a spoon.
Transfer the mixture on a plate and cool completely. Mash the mixture again with help of your hands.
Divide the mixture into 18 equal portions.
Press a little in the center of each round to make a depression. Place a cheese cube in the center of each round.
Bring all the sides together to seal it, and roll again to form a ball.
Dip each ball in the plain flour-water mixture and then roll it in bread crumbs till they are evenly coated from all the sides.
Heat the oil in a deep non-stick pan, deep-fry a few balls at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve the {span class="bold1"}biryani arancini balls{/span} immediately with tomato onion raita and roasted papad.